Reviewed: Apr. 13, 2008

Yummy! I followed the recipe very closely and this "chili" turned out beautifully! I didn't cook it over night as the recipe suggests, but opted to defrost the chicken and cook it on high for 4 hours and then low for the remainder of the day. I started it at 10am and it was done by 5pm. I used Newman's Own Thick and Chunky Natural Salsa. I drained the cans of beans and corn so that it wasn't too soupy and I am really glad I did that. We served the shredded chicken on tortillas with cheddar cheese and sour cream. It was sooo good! It had a lot of flavor, but was not spicy. If you want it to be super spicy, just choose your salsa wisely and add a little more spices when you cook it. This recipe could easily be adjusted to suit anyone's taste buds. My family (including my two year old) loved it as is! THANK YOU so much for sharing! UPDATE: I have made this 3 times already! I love it! Thank you so much for this recipe; I can't get enough of it!

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Starsha

Cooking Level: Intermediate

Home Town: Sweeny, Texas, USA

Living In: Helena, Montana, USA

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Reviewed: Apr. 9, 2008

I make a double batch of this about once a month. It's fantastic. But try this: mix this with some warm refried beans and use it as a dip for chips. Awesome.

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MITCHB2

Home Town: Warren, Ohio, USA

Living In: Sterling, Illinois, USA

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Reviewed: Apr. 7, 2008

YUM-O. Husband loved it, picky friend ate a ton of it. I followed the recipe exactly as written.

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TheKateJ

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2008

very good...used as a burrito filling instead of a chili. (drained of liquid)

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Apr. 4, 2008

My husband and I just had this for dinner tonight and it was delish! Mexican is my favorite food, and since I've been on a diet I haven't been able to eat much of it at all. This recipe let me indulge in my fave food without feeling guilty, and my husband (who is really tired of blah grilled chicken) loved this! I used 5 chicken breasts, 3 cans rotel (mexican & original)instead of salsa, 2 cans mexican corn, 2 cans black beans and fresh cilantro. I didn't drain the rotel or corn and there was plenty of juice to cook the chicken. I used ALOT more of the spices than the recipe called for and added some freshly chopped garlic. I took advice of others and piled it in a low fat/low carb tortilla with reduced fat cheese and scooped up the rest with healthy blue corn tortilla chips. AWESOME!

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Kim Thomas

Cooking Level: Intermediate

Home Town: Hamilton, Ohio, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 31, 2008

Awesome chili recipe. I thought this sounded pretty good, but it really surprised me! I only made minor alterations... I only used 2 chicken breasts, 20 oz of salsa, and added a can of great northern beans along with the pintos. I used a cheap salsa from Aldis and it was still phenominal. I just threw everything together in the slow cooker and set it on high for 5 hours. Then I took the chicken out, shredded it, and stuck it back in. Set it to low and let it simmer for 3 more hours. Served with sour cream and shredded cheese. Absolutely delicious!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Mar. 29, 2008

Don't waste the products on this. It is bland and boring. It is not "Chili" in any way!!!

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alina

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Reviewed: Mar. 25, 2008

This is a good recipe that I made a little better by adding some sweet italian turkey sausage and almost twice as much corn. I also used salsa from a Mexican restaurant that makes it fresh every day. Wow, what a difference. Served over yellow rice and with a little garlic brad for dipping it was a hit. I'll make this one again and again!

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HammockRider

Cooking Level: Beginning

Home Town: Brookfield, Illinois, USA

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Reviewed: Mar. 20, 2008

I used only one chicken breast, but it was rather large (Tyson). Only had frozen corn on hand so substituted that for the canned. Came out very thick, less liquid-y than others' pictures suggest. Instead of the night before, I placed the chicken in my crock pot the morning of and shredded after 6 hours. Very tasty, similar to a beef chili but with a touch of Mexican flavor.

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Claire H.

Cooking Level: Beginning

Home Town: Rochester Hills, Michigan, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: Mar. 15, 2008

Very good, but I changed a bit - Pressure cook chicken with 2/3 of a large sweet onion, 2c.chicken stock, cumin, chili powder and 4 cloves of garlic for 20 min. Shred chicken, add beans, 24 oz. black bean and corn salsa, extra cumin and cilantro. Simmer 10 min. Serve with sour cream, green onion and sprinkle of cheese. Delish!!!

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Juliet M.

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Reviewed: Mar. 15, 2008

This is so easy and quick and it is truly delicious!!! Instead of cooking it in the slow cooker/crock, I cooked it in just 20 minutes using a pressure cooker.

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FreshFeeling

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Reviewed: Mar. 12, 2008

Didn't like it at all. I used my favorite salsa to slow cook the chicken over night. By early moring the salsa had burnt on the sides, because of the lack of moisture. I added a can of chicken broth to give the meet something to cook in. I also think it smelled kind of funny with the salsa cooking. Anyway, I added the ingredients exactly as the recipe stated and it was lacking flavor. So I think I ended up adding a good bit more chili powder (3 or 4 tbsp.), and cumin. I also diced up a chipotle pepper. This made it ok, I will definetely never make this recipe again.

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gnatrea

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Reviewed: Mar. 11, 2008

Make this, take it to a potluck, and just wait for the compliments to roll in! :-) I didn't have cumin, so I left it out. I used a half a pouch of chicken taco powder (Old El Paso makes it) instead of the chili powder, as well as a can of black beans, white kidney beans, and two cans of corn niblets. I added a can of diced tomatoes (thanks to the reviewers' comments), as well as an entire carton of low sodium chicken broth. It really filled up the slow cooker, which made it hard to transport, but it was worth the little spill in my car! We served it with grated cheese, sour cream, and jalapeños on the side for those who wanted to jazz it up even more. Definitely a keeper! Thanks!

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Nancy T

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Reviewed: Mar. 10, 2008

I really liked it, my family didn't finish the pot. I might make it again for company. Smells great as it is cooking.

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ileneahp

Cooking Level: Intermediate

Home Town: Saratoga Springs, Utah, USA

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Reviewed: Mar. 10, 2008

This is a great recipe and very easy to 'throw' together. I modified my recipe a bit and added: -Black beans instead of Pinto beans -2 jars of salsa (1 tomato & 1 salsa verde) It came out great! Granted there are only the 2 of us, we had a lot of left overs!

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sweetee_pie

Cooking Level: Expert

Living In: Merritt Island, Florida, USA

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Reviewed: Mar. 8, 2008

Pretty good recipe-but I did add a bigger jar of salsa-26oz-and used great northern white beans-very thick, so I added a can of chicken broth, which thinned it out a little. Served with sour cream and chips or wrapped in a tortilla. Will make again.

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2kids3dogs

Cooking Level: Expert

Home Town: Olmsted Falls, Ohio, USA

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Reviewed: Mar. 7, 2008

my husband liked it i was on the fence. it`s is a little spicy and not enough juice for my taste. i`ll make again but tweek it a little.

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amanda

Cooking Level: Expert

Living In: Deer Park, Texas, USA

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Reviewed: Mar. 5, 2008

What I made was based loosely on this recipe, but came out DELICIOUS! Here's what I did differently: used 1 1/4 lbs. chicken breasts, 24 oz. jar black bean & corn salsa, added 2 c. chicken broth, 1 tsp. bottled minced garlic, added 1/2 tsp. red pepper flakes, 15 oz. can black beans (drained), added 15 oz. can dark red kidney beans (drained) & 1 1/2 c. frozen sweet corn (instead of canned mexicorn). I cooked on high for about 4 1/2 hrs. total. This is GREAT, a must try and will definitely make it into my regular rotation with the above changes.

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KVN2003

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2008

Pretty good looks like barbecue with beans and corn added. Very easy meal but not sure what to serve with it. Maybe Restuarant coleslaw from this site.

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Debbie Nifong

Cooking Level: Intermediate

Home Town: Winston Salem, North Carolina, USA

Living In: Clemmons, North Carolina, USA

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Reviewed: Mar. 4, 2008

Made this with hot salsa and the black beans. I also added celery and green onions along with some crushed red pepper flakes for a little more zing. It was very good and easy will absolutely make it again.

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golfer

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Chicken and Corn Chili

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